Ingredients
- 30 Oreo cookies
- 2 tbsp butter melted
- 2 8 oz. bricks cream cheese softened
- 2 eggs
- ½ cup sour cream
- ½ cup granulated sugar
- 2 small drops Kelly green gel food coloring
- 5-6 oz. Green fondant
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Line two standard-sized muffin tins with paper or silicone baking cups and set aside.
- Use a food processor or blender to crush Oreo cookies into fine bits.
- Add Oreo crumbs into a small bowl with melted butter mix thoroughly.
- Pack approx. 1½ tbsp of the Oreo mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes.
- In a large bowl, mix together cream cheese and eggs.
- Add sour cream and sugar, mix with an electric mixer until ingredients are smooth.
- Add Kelly green gel food coloring to the cream cheese mixture and continue to mix until it is tinted completely.
- Scoop green cream cheese mixture into each section of the lined muffin tin, laying right on top of the Oreo crust. Fill it up about ¾ of the way.
- Using the middle rack in the oven, bake for 20-22 minutes.
- As the cheesecakes bake, shape the green fondant into St. Patrick’s shamrocks. To make one shamrock, roll out 6 spheres, about half of an inch thick.
- Take two spheres and press them together, giving them a point on one end. This will create a heart shape. Repeat for the other 2 pairs of spheres.
- Press the three fondant hearts together, with one in the center and the other two on the side, slightly angled.
- Repeat 23 more times to have enough for the two dozen mini cheesecakes.
- Once cheesecakes are done baking, allow to cool on a wire rack for about 10-15 minutes then refrigerate for an additional 30 minutes.
- Place one fondant shamrock/clover on each cheesecake. Serve and enjoy!
Equipment
Notes
For a boozy alternative, you can add two shots of Bailey's Irish Cream (which is approximately 3 ounces).
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